Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.

Heat avocado oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 3–4 minutes per side, until golden and cooked through. Transfer salmon to a plate and set aside.

While the salmon cooks, mix arrowroot flour and water in a small bowl to create a slurry. Set aside.

Reduce heat to medium-low. In the same pan, sauté minced garlic for about 30 seconds until fragrant.

Add fresh orange juice, honey, tamari, thyme, and the arrowroot slurry. Whisk continuously for 1–2 minutes until the glaze thickens slightly.

Return the salmon to the pan and spoon the orange glaze generously over each fillet. Simmer for another minute to coat well.

Serve immediately with extra glaze drizzled on top.